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Ant Egg Soup: The Adventures of a Food Tourist in Laos. London: Sceptre. ISBN 0-340-82567-7. Sing, Phia. Alan Davidson and Jennifer Davidson, eds. (1981) Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished With an English Translation ...
While in the Laos, Gouineau collected several traditional Lao recipes including khao poon. Gouineau described khao poon as a "dish of vermicelli served with raw vegetables and a special sauce; it is very nourishing. [15] Gouineau's recipe echoed Phia Sing's recipe for khao poon nam phrik. The two recipes consisted of using already cooked pork ...
Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. [1] Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and ...
In Lao and Thai, khao means rice and lam means the cooking process, which involves roasting the contents in prepared bamboo sections, while in Vietnamese cơm lam translates as "bamboo cooked rice". In Malaysia and Indonesia, it known as lemang, which is typically eaten during Eid-ul-Fitr celebrations, where it can be eaten with rendang.
Traditional Vietnamese coffee, made using medium to coarse ground dark roast Vietnamese-grown coffee with a small metal Vietnamese drip filter (phin cà phê) Vietnamese lotus tea trà sen, chè sen, or chè ướp sen: Beverage A type of green tea produced in Vietnam that has been flavored with the scent of Nelumbo nucifera: Vietnamese tea ...
There are two types of Sai oua in Laos.. Sai oua moo or pork sausage, literally sai (intestine) oua (stuffed) moo (pork). [10] The traditional recipe for sai oua moo served to Laotian royalties can be found in a collection of hand written recipes from Phia Sing (1898-1967), the king's personal chef and master of ceremonies.
The traditional Lao method of making nam khao involves seasoning cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed rice balls to be coated with eggs and deep-fried until crispy. Prior to serving, the crispy rice balls are broken into little chunks and then mixed with the rest of ...
Koi made with raw fish is a popular dish in Laos and Isaan and a common source of infection with the Southeast Asian liver fluke Opisthorchis viverrini. [1] Koi pla eaten in north-east Thailand is made from raw fish, live red ants, herbs and lime juice. [2] Koi pla is eaten soon after it is prepared, without a long period of soaking in acid ...